Smash Burgers

Citrus Free, Corn Free, Nut Free, Soy Free

804 Calories | 41g Protein | 32g Carbs | 57g Fat | 5g Fiber

25 minutes | 4 servings

These smash burgers deliver that crispy-edged, juicy-centered magic you'd expect from your favorite burger joint but made right in your own kitchen in under 30 minutes.

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Why You'll Love This

The thin patties develop caramelized, lacey edges while staying tender inside, and the tangy, slightly sweet sauce brings everything together. This is hands-on cooking that actually feels satisfying instead of exhausting. You're forming, smashing, flipping, and assembling, which can be a great outlet for all that meno-rage (IYKYK). Plus, the whole thing comes together fast enough that you're not stuck standing over a hot skillet for long.

The Nutrition Profile

This recipe delivers 41g of protein per serving, which is substantial. As we age, our bodies become less efficient at building and maintaining muscle, so getting adequate protein at meals becomes more important than ever.

You're also getting B vitamins from the beef and some fiber from the whole wheat bun and veggies. Iron and zinc from the beef are nutrients that many of us need more of, especially if you're dealing with the heavy periods that can come with perimenopause.

The Ingredient List

You probably have most of these ingredients already. The sauce is a simple mix of mayo, chopped pickles, and barbecue sauce. Use your favorite brand or whatever's on sale.

For the beef, aim for lean ground beef to keep the fat content reasonable while still getting those crispy edges.

If gluten is giving you trouble these days, swap in a gluten-free bun. Same goes for dairy: if cheese doesn't agree with you anymore, use a plant-based version or skip it entirely. The recipe still works.

If you're watching your budget, this is a solid choice since ground beef stretches further than other cuts of meat, and you're not buying specialty ingredients.

The Practical Stuff

The patties can be refrigerated for up to three days, but these are best enjoyed fresh. Assemble the burgers right before eating for maximum crispiness.

You'll need a large cast-iron skillet, griddle, or regular skillet. Cast iron is ideal because it holds heat well and creates those perfect crispy edges, but use what you have.

Make a double batch of the patties when you have energy, then just reheat and assemble later in the week. The sauce can be made ahead too and stored in the fridge.

The Method

Start by mixing your sauce: mayonnaise, chopped pickles, and barbecue sauce in a small bowl. Set that aside.

Heat your cast-iron pan to medium-high. While it's heating, form your beef into loose balls, about three ounces each. Don't pack them tight or your burgers will be dense instead of tender.

Add oil and thinly sliced onions to the hot pan. Cook the onions for about one to two minutes until they just start to soften. Divide them into sections on the pan, then place a meatball on top of each pile.

Here's the fun part: use a sturdy spatula or burger press to firmly smash each ball straight down into a thin patty. You want to hear that sizzle.

Season with salt and pepper and let them cook for two minutes without moving them. This is when those crispy edges develop.

Gently scrape the patties from the pan and flip. Cook for one more minute. Top half of the patties with cheese, then stack a second patty on top. The heat will melt the cheese between them.

Spread sauce on the bottom bun, add your double-stacked patties, top with shredded lettuce and any other toppings, and place the top bun.

Why This Works

These burgers are savory, satisfying, and ready in 25 minutes without complicated steps or fancy equipment. The protein keeps you full, and the cooking process is easy as well as oddly gratifying.

Sometimes you just need real food that tastes amazing without all the fuss, and that's exactly what this delivers.

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